Bactériologie laitière pratique, prête à l'usage des étudiants, producteurs, et tous les intéressés par les problèmes de la relation du lait pour la santé publique . Le caillage, therapidity du caillage variant dans différentes spécimens. Le caillé qui isproduced diffère beaucoup de celle du premier type de bactéries lactiques. Il est toujours plus ou moins rempli d'gasbubbles, et lorsque l'on prend soin de l'ob-tain un caillé typique, il semble, comme shownin la figure 18, un holeswhich, encombrée de représenter les bulles d'gasformed par l'organisme. Le wheycommonly se sépare en un court laps de temps, et le caillé de la fina

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Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . curdling, therapidity of the curdling varying in dif-ferent specimens. The curd which isproduced differs very much from that ofthe first type of lactic acid bacteria. Itis always more or less filled with gasbubbles, and when care is taken to ob-tain a typical curd, it appears, as shownin figure 18, A, crowded with holeswhich represent the bubbles of gasformed by the organism. The wheycommonly separates in a short time fromthe curd, and the final appearance isstrikingly different from that of thecurdled milk produced by the first typeof lactic acid bacterium. There is also FIG. 20—PRODUCTION OF a difference in the type of lactic acid gas in fermentation produced by the two organisms, the first tube, produced by bact. ^ ? ? , ? r lactis aerogenes producing what chemists refer to as right-handed lactic acid, and the second producing chiefly left-handed acid, two terms referring to the effect of the acid uponpolarized light This organism plays a great deal of mischief in dairying.. 1 Utz. Cent. f. Bact. II., xi., p. 600, 1904.Thiele. Zeit. f. Hyg., xlvi., p. 395, 1904.Heinemann. JoHr. Biol. Chem., II., p. 603, 1907. 3^ PRACTICAL DAIRY BACTERIOLOGY The production of gas is the cause of the ruin of vast quantitiesof cheese. If milk contains a considerable quantity of thisbacterium, instead of the more common non-gas-producingtype, when it is made into cheese, the bacteria grow and de-velop gas, the cheese becomes filled with the bubbles, swellingmore and more, until it finally results in what is known asswelled cheese. At the same time that this swelling occurs, theflavor of the cheese becomes unsatisfactory, so that the swelledcheese is practically worthless, at least in a case of extremeswelling. These organisms have been the cause of the loss ofenormous amounts of money on the part of cheese makers. Inbutter making th

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• bookcentury1900
• bookdecade1900
• bookidcu319
• booksubjectdairying